that’s a pretty fancy title…for a fancy-lookin’ meal!
i finished up the last of the asian-style seitan i’d made by pairing it with a a spicy raw vegetables and rice salad. this was a time when i really really wish i’d written down what i did because it was divine! so i only have my memory to serve me.
spicy thai-style rice salad (serves 4):
1 c brown basmati rice
2 c water
2 tbsp cilantro, minced
1 tbsp fresh garlic, grated (or 2 cloves garlic, minced or pressed)
5 scallions, sliced
4-5 mint leaves, minced
1 bunch radishes, sliced thinly
1-2 c sugar snap or snow peas, trimmed
3 carrots, sliced thinly
2 tbsp lime juice
2 tbsp olive oil
1 tbsp sesame oil
2 tbsp tamari or bragg’s
1 tsp cumin
1 tsp coriander
1/4-1/2 tsp cayenne
1 tsp red thai curry paste
mint leaves and lime slices for garnish
cook rice. meanwhile, chop the vegetables and prepare the marinade. place all the vegetables in a bowl (cilantro through carrots) and whisk marinade ingredients (lime juice through curry paste) together and set aside. when the rice is done, let it cool slightly or all the way (depending on whether you’d like your salad warm or chilled) and mix it with the vegetables. pour the marinade over the mixture and toss well. garnish individual servings with a lime slice and fresh mint leaves, if desired.
(i served this with seitan that i sliced into medallions and seared in a pan with garlic, tamari, and a little sesame oil.)